Lamb Chops Polynesian Recipe
Ingredients
6 shoulder lamb chops, cut 3/4-inch thick
2 teaspoons curry powder
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon ground allspice
1 cup water
1/4 cup lemon juice
1 jar (about 8 ounces) junior prunes (baby-pack)
1 jar (about 8 ounces) junior applesauce-and-apricots (baby-pack)
Directions
1 Trim excess fat from chops.
Rub lamb with curry powder.
Brown slowly in oil in a large skillet or slow cooker with a browning unit; remove.
2 Saute onion and garlic until soft in same pan; stir in salt, allspice, water and lemon juice.
Bring to boiling; stir in junior fruits.
3 Place lamb chops in slow cooker with fruit sauce; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until tender.
Serve with fried rice and sauteed bananas, if you wish.
Rub lamb with curry powder.
Brown slowly in oil in a large skillet or slow cooker with a browning unit; remove.
2 Saute onion and garlic until soft in same pan; stir in salt, allspice, water and lemon juice.
Bring to boiling; stir in junior fruits.
3 Place lamb chops in slow cooker with fruit sauce; cover.
4 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours, or until tender.
Serve with fried rice and sauteed bananas, if you wish.
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